Tag: Spicy

Many of us grew up sprinkling cinnamon sugar on toast or oatmeal. As a child, I was fascinated to learn ground cinnamon was actually the bark of a tree. I think I nibbled on several other kinds of bark, just as an experiment, before deciding most trees didn't taste good, no matter what the beavers might think. The cinnamon most of us know in the U.S. is actually Cinnamomum cassia, rather than "true" Ceylon cinnamon, Cinnamomum zeylanicum.

Little bread bowls filled with tasty, cholesterol-friendly foods.

Here the soft interiors of crusty bread rolls are hollowed out to provide a crisp casing for a gently spiced mix of tuna, corn, and kidney beans, and then warmed in the oven.

Serve with a salad of mixed greens and tomatoes.